Comments on: robert linxe’s chocolate tart

By: Adina

Adina — Fri, 20 Jan 2012 15:32:40 +0000

Would the dough taste the same with margarine instead of butter? Or would I be able to mix by hand? My food processor (which I adore and use all the time) is pareve.

Also, I second Greta’s question from May: can we substitute vanilla extract for vanilla bean?

By: Greta

Greta — Thu, 05 May 2011 20:58:17 +0000

If I were to substitute vanilla extract for the vanilla bean, about how much do you think I should use? Just wondering. Thanks!

By: tamara

tamara — Wed, 20 Oct 2010 17:39:21 +0000

thanks deb!

By: deb

deb — Wed, 20 Oct 2010 15:07:08 +0000

Tamara — Absolutley. That one shrunk terribly on me (I think I warned of this in the post, or at least hope I did!) As for Greenspan, I suspect she has a few tart shells up her sleeve. That said, Paris Sweets is her editing of other chef’s recipes, so that would explain why it is different. Paris Sweets is a tour of Paris patisseries, through recipes they’ve provided.

By: tamara

tamara — Tue, 19 Oct 2010 19:33:35 +0000

aha! i just discovered your link for ‘the great unshrinkable tart shell’ which is the adapted version of what i just wrote above. i feel better trying it after your praise, BUT i still wonder if you recommend it over the phenomenal tart shell from your ‘cranberry caramel and almond tart’ http://smittenkitchen.com/2007/10/cranberry-caramel-and-almond-tart/ (which i constantly make to rave reviews)

thank you!

By: tamara

tamara — Tue, 19 Oct 2010 19:24:08 +0000

hi deb,

i just got dorie greenspan’s ‘baking from my home to yours’ and i was going to make her ‘tarte noire’ which seems to be her version of robert linxe’s tart. the ganache is different, which i expected, but her sweet tart dough recipe is also different. have you come across this also? i wonder why she changed it from ‘paris sweets.’ in ‘baking from my home to yours’ she uses a pate sablee which is supposed to be the richest french short baking crust. it calls for:

1 1/2 cups flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
9 tablespoons unsalted butter
1 large egg yolk

i wonder which you would recommend i use- this one or the one for robert linxe’s?

an avid follower!
tamara

By: deb

deb — Wed, 13 Jan 2010 14:02:18 +0000

It won’t work the same. But there’s no reason not to try it.

By: jenniegirl

jenniegirl — Wed, 13 Jan 2010 12:32:54 +0000

I’m making this for a family dinner along with roast chicken, mashed potatoes and salad. Trader Joe’s was out of heavy cream. Are you going to make a Minnesota girl go back out into the freezing tundra to buy more, or will half and half work?

By: deb

deb — Wed, 23 Dec 2009 18:28:34 +0000

Over should be “of”. Fixed now.

By: Joan Silk

Joan Silk — Wed, 23 Dec 2009 17:48:32 +0000

The chocolate recipe saus:

In a small bowl, beat 1 tablespoon over the heavy cream with the egg yolks just until the eggs are liquid.

I tablespoon of what????